Toad in the hole with chicken sausages and onion gravy
45 min · 42 g protein · 573 cals / serving
Browned chicken sausages in a tall, crisp-edged Yorkshire pudding batter, baked until puffed and golden, with a jug of sweet onion gravy and a big pile of peas and savoy cabbage. The Sunday-feeling family supper, on a weeknight and with a fraction of the fat.
Ingredients
Toad
- 2 tsp canola oil, rapeseed oil
- 8 (about 450 g) raw turkey sausage, lean chicken (or turkey) sausages
Batter
- 100 g all-purpose flour, plain flour
- 4 large eggs
- 200 ml skim milk, skimmed
- 2 tsp Dijon mustard, wholegrain or English mustard
- 1/3 tsp salt
- 1/2 tsp dried thyme
Onion gravy
- 1 tsp canola oil
- 2 large onions, thinly sliced
- 3 tbsp water
- 2 tbsp cornstarch, cornflour
- 1 stock cube chicken stock cube or bouillon powder
- 500 ml water, boiling
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
To serve
- 500 g cooked frozen green peas
- 1/2 large savoy cabbage (500 g) savoy cabbage, shredded
Steps
- Heat the oven to 220C/200C fan/gas 7. Brush the oil over the whole base and sides of a metal roasting tin about 20 × 30 cm (glass or ceramic won't get hot enough for the batter to rise), add the sausages, turn them in the oil and roast 10 minutes, until starting to brown. Chicken sausages give off almost no fat, so the tin needs to be properly hot.
- Meanwhile, whisk the flour, eggs, milk, mustard, salt and thyme in a jug until smooth, with no lumps; it should look like double cream. Leave it to stand.
- Take the tin out (the oil should be sizzling and the tin smoking hot), quickly pour the batter round the sausages and put it straight back in. Bake 25 minutes without opening the oven door, a few minutes more if it needs colour, until the batter is puffed, deep golden and crisp at the edges, and the sausages are cooked through, 165°F.
- While it bakes, heat the oil in a frying pan over a medium heat, add the onions, a pinch of salt and the 3 tablespoons of water, cover and cook 5 minutes, then uncover and cook 10 minutes more, stirring now and then, until soft and golden.
- Mix the cornflour to a paste with a splash of cold water. Crumble the stock cube into the boiling water, pour it over the onions with the cornflour paste, Worcestershire sauce and pepper, and simmer, stirring, 3–4 minutes until glossy.
- Boil the peas and cabbage together in a pan of water for 4 minutes and drain. Cut the toad into squares at the table and serve with the vegetables and the onion gravy. It is best eaten straight from the oven; the batter softens as it stands.
Good to know
Why didn't my batter rise?
The fat in the tin must be properly hot when the batter goes in, and the door must stay shut for the first 20 minutes. Batter that has stood for a while, even 10 minutes, also rises higher.
Can I use pork sausages?
Of course, it is the original. A standard pork banger has more than twice the fat, at about 44 instead of 62; reduced-fat pork sausages land in between.
Alternative
Per
- Calories
- 94
- Protein
- (31%)
- 7 g
- Fat
- (31%)
- 3 g
- Carbohydrates
- (38%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 250 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2294 kcal goes into the pot and 2855 g of ingredients comes out as about 2435 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.